Another way I got Andy to fall in love with mushrooms🍄 – stuffing them. But they have to be stuffed with crab meat.🦀 My quick and easy cheat to stuff portobello mushrooms – use frozen crab cakes.😆
First preheated the oven to 400. Then remove the stems and scoop out some of the center of the portobello. (I don’t waste the stem and inside; I set aside for later.) Rub extra virgin olive oil (EVOO) on the bottom of the portobello cap and place on the foil lined pan. Season the inside of the cap with some EVOO, salt, pepper, and a bit of old bay seasoning. Bake for 10 minutes and remove from the oven. Drizzle balsamic vinegar of the inside of the cap and allow the cap to cool a bit.
Then add the crab cake to the caps. I thawed out the frozen crab cakes earlier in the day so they would cook nicely. Bake for an additional 10 minutes in the oven. Remove the pan from the oven and top the crap with cheese. I used parmesan and mozzarella. Set the oven to high broil and place the pan back in for an additional 1-2 minutes and then enjoy!
As I said before, I saved the stems and filling of the mushrooms for a stir fry. Andy makes fun of me, but I don’t like wasting food.🤷🏽♀️
Chop the mushroom filling and stems. Chop onions and peppers. Heat oil in a pan and sauté everything. Season with salt and white pepper. Add a bit of oyster sauce and sweet chili sauce. Continue to sauté and stir until well combined. Turn off the heat, squeeze fresh lime juice over the stir fry and enjoy!
I love mushrooms every which way; they are my favorite vegetable. I do have a homemade stuffed mushroom recipe that I love to make! But I will save that for another blog post.☺️
Live to Eat,